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Cooking with Quinoa: The Supergrain by Rena Patten (Hardback, 2011)

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Quia - prounced keen-wah - is a grain, but t just any grain. It is considered to be almost a complete food. It is very high in protein, full of vitamins, gluten- and wheat-free, cholesterol-free and usually organic. And it is simply delicious. An ancient plant native to the Andes mountains, quia is kwn to have been a staple food of the Incas. Quia contains more protein than any other grain. It is also a very good source of manganese, magnesium, potassium, phosphorous, copper, zinc, vitamins E and B6, riboflavin, niacin and thiamine. It has more calcium than cow's milk, is an excellent antioxidant, is rich in dietary fibre and has more iron than any grain. It also has the highest content of unsaturated fats and a lower ratio of carbohydrates than any other grain plus a low Glycemic Index level. The health benefits are truly ermous. In the kitchen, quia has a huge range of uses and lends itself beautifully to many dishes. When cooked, it has a very delicate texture and is lovely in soups and sweets, and makes wonderful salads, pasta, breads and delicious vegetarian and n-vegetarian meals. It is simple to prepare, easy to digest and most enjoyable to eat. It is very light on the stomach and you don't tend to feel at all heavy after eating a meal made with quia.

Place of Publication
Frenchs Green, Nsw
Author Biography
Rena Patten has written her book on quinoa grain to raise awareness of the versatility and health benefits of the many uses of Quinoa in everyday meals and the fact that it is a food that can be enjoyed by everyone including people with gluten and wheat intolerances. Rena has previously published Greek Cooking and How to Prepare Stuffings.
Format
Hardback
Language
English
Author(s)
Rena Patten
Date of Publication
01/04/2011
Subject
Food & Drink: General
Imprint
New Holland Publishers
Country of Publication
AU
Genre
Food & Drink: General